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Monday, August 10, 2009

Grilled Tomato Sandwich with Blue Cheese Spread for Blue Monday

David Fankhauser

Jon Sullivan

From the kitchen of One Perfect Bite...Our oldest daughter and her husband slipped away for a few quiet days at the Shakespeare Festival in Ashland, Oregon this past week. Our treat for entertaining the children while they were gone was a selection of cheeses that included a wonderful blue cheese from the Rouge Creamery in southern Oregon. That happened to coincide with the beginning of our heirloom tomato harvest and a freezer filled with wonderful artisan bread and brioche. I'd been hoarding a recipe I found in the Seattle Times from "Mark Bittman's Kitchen Express" for a grilled sandwich that contained thick sliced tomatoes and a blue cheese spread. This was an ideal time to try it. I can happily report I'm glad I did because this is a wonderful nosh. Here is the base recipe for one sandwich. I'm sure you'll want to adapt this to your own tastes, but the original recipe is a delight.

Directions:1) Mash blue cheese, cream cheese and chives with just enough milk to make it spreadable. Smear a thin layer on each slice of bread. Top with tomato slices, salt and pepper and put bread together to make a sandwich.2) Heat skillet and add butter. Swirl around pan until melted and pan is coated. Place sandwich in skillet and cook a couple of minutes, until toasted on one side. Press down sandwich gently with a spatula and turn. Cook until golden and gooey.3) Cut on diagonal and serve hot. (If you're making more than one, assemble them on a baking sheet, brush with melted butter and broil on both sides.). Yield: 1 sandwich.

I grew up with blue cheese and tomatoe sandwiches !!! This is very much like my mother used to make for me. Ohhhh, scrumptious! Thanks for jogging a wonderful memory and reminding me that I love them so!

Oh, Mary! This sounds heavenly. Now I am officially starving. I haven't eaten yet, and it's getting late in the morning for breakfast so maybe I'll go straight to lunch. I would have to go to Publix first for those wonderful ingredients. ;-)

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